Ingredients

• 1 1/2 cups finely minced carrots
• 1/2 cup crushed pineapple, drained
• 3/4 cup finely chopped walnuts
• 2 1/2 cups flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1/4 teaspoon freshly ground nutmeg
• 1 pinch kosher salt
• 1 cup buttermilk
• 1/4 cup molasses
• 4 eggs
• 3/4 cup vegetable oil
• 1 1/2 cups packed dark brown sugar
• 2 lbs cream cheese, room temperature
• 1 cup butter
• 2 cups powdered sugar
• 1 teaspoon vanilla
• 1 lemon, zest of

Instructions

1. Preheat oven to 375 degrees. Grease a jelly-roll pan (15 x 10 x 1 inch) and line with parchment.

2. Combine carrot, pineapple, and walnuts in a bowl. Set aside.

3. Mix together buttermilk, molasses, eggs, oil, and dark brown sugar in a separate bowl.

4. Add the buttermilk mixture to the flour mixture. Stir until smooth, then fold in the carrot, pineapple and walnuts. Pour into the prepared pan and bake for 25-30 minutes.

5. Remove the pan from the oven and allow cake to cool on a rack.

6. Prepare the frosting by beating the cream cheese and butter in a large mixing bowl until blended and smooth. It should have a light texture. Add the powdered sugar, vanilla and lemon zest. Continue beating until smooth and glossy, about 7 minutes.

7. Once the cake has cooled, carefully remove the cake from the pan. Cut into three or four equal sized rectangles (depending on how many layers you want) by cutting the cake crosswise. Stack the cake into three or four tiers with cream cheese frosting in between each layer. Frost the outside of the entire finished cake.